今次題目係Balsamic Vinegar 意大利黑醋, 其實仙女諗左好耐都諗唔到有咩食譜係可以突出黑醋既味道, 做主腳, 左諗右諗又係想起好耐之前係Rachel
Kitchen學既 Sour Cherry with Balsamic
Vinegar, 當日學呢個醬汁係配煎鵝肝食用的. 今次仙女打算修改少少, 將個醬汁煮得比較杰身, 加多少少酒味, 配多2粒車里子, 釀入法國鴨胸之中, 用上次整焦糖蘋果鴨胸的方法去做今期Ad Hoc
Club的菜式.
Monday, December 16, 2013
Friday, December 13, 2013
Friday, December 6, 2013
Wednesday, December 4, 2013
Monday, December 2, 2013
Ad Hoc Club (9) 芝麻豆腐
今次的主題係"豆腐", 豆腐的菜式真係好多好廣, 隨便係網上可以找到好多相關食譜, 例如呢個"412道豆腐食譜" 真係拋得下 :) [http://www.ytower.com.tw/recipe/recipe-search2.asp?MAINFOOD=%A8%A7%BBG]
不過, 禾想試整新野, 就試左食譜書Secret Recipes by Award-winning Chefs of The Royal Garden, Inagiku
Japanese Restaurant的總廚Imai Masakazu San教的 "芝麻豆腐 Sesame Bean Curd". 味道係芝麻味, 口感係豆腐FEEL. 材料份量都同中式豆腐完全唔同.
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